Avocado Egg Salad

Avocado such a beautiful, delicious and a very healthy vegetable. Hardboiled eggs, creamy avocados, crunchy red onion, and a splash of lemon juice - toss it with a bit of light mayo and this delicious salad is ready in under 15 minutes. The creaminess of avocado makes it moist and delicious without much of mayo usually found in a regular egg salad, and the lemon juice adds a burst of citrus flavor. 
It goes with almost anything: chicken, tomatoes, lettuce, cucumbers, salmon, eggs, you name it.. and makes a regular salad an exotic one, plus, don’t forget the amazing nutrient value. The salad is versatile, very quick and easy to put together and is a great alternative for your breakfast eggs. I like to serve it on a piece of toast or in a wrap. Freshly prepared wraps with avocado egg salad are a great option for a party buffet table or your office potluck. 
If the ingredients are mushed and more mayonnaise or yogurt added, it can be served as a dip. 

Ingredients

6 hardboiled eggs
3 ripe avocados, peeled
1 small onion, white or red, finely chopped
Juice from ½ - ¾ lemon 
1-1½ tbsp. mayonnaise
Salt, pepper to taste

Directions

Cut eggs and avocados to small cubes. Add the onion. 

You can also mash avocados and eggs to get a smoother consistency, more like a spread than a salad. I prefer to cut them for more texture, but mashing or chopping them to smaller cubes will work as well.
In a bowl, gently toss eggs, avocados,onion, and mayonnaise.

I don't use a lot of mayonnaise in this salad, only a 1-1.5 tablespoons, enough to combine the ingredients together.You can probably replace the mayonnaise with a yogurt. I never did, but if you are trying to avoid the mayonnaise all together and make this a 100% healthy salad - use the yogurt.  

Add salt, pepper, and lemon juice. 

Place in fridge to cool. 
Serve as a side for meat or fish, or as an appetizer on a toasted bread. This salad is great for wraps and can be prepared a day in advance for parties or potlucks. 
 

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